Creamy Chicken and Rice with Gremolata
This rich dish is topped with a fresh Gremolata, a combination of parsley, garlic, and lemon rind.
INGREDIENTS | SERVES 6
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 acorn squash, peeled, seeded, and cubed
- 3 carrots, sliced
- ½ cup wild rice
- 1½ pounds boneless, skinless chicken thighs, cubed
- ⅛ teaspoon pepper
- 1 teaspoon dried thyme leaves
- 2 (14-ounce) cans chicken broth
- ½ cup sour cream
- ¼ cup heavy cream
- 1 tablespoon cornstarch
- ⅓ cup chopped flat-leaf parsley
- 2 cloves garlic, minced
- 2 tablespoons grated lemon rind
- 1 tablespoon lemon juice
- ¼ teaspoon salt
In small saucepan, heat butter over medium heat. Add onion and garlic; cook and stir for 4 minutes. Add to 4-quart slow cooker along with squash, carrots, and rice.
Top with thighs, pepper, and thyme. Pour broth over all. Cover and cook on low for 7 to 8 hours until chicken is tender.
Combine sour cream, heavy cream, and cornstarch in small bowl; stir into slow cooker. Cover and cook on high for 15 minutes.
Meanwhile, combine parsley, garlic, lemon rind, juice, and salt in a small bowl. Serve over chicken mixture.
